Delve into the essence of fall with these moist muffins topped with a rich brown butter streusel.
For the Streusel Crumble:
- 1/3 cup all-purpose flour
- 4 tablespoons dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 2-3 tablespoons butter, melted
For the Muffins:
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 to 3/4 cup dark brown sugar, to taste
- 1 large egg
- 3/4 cup canned pumpkin purée
- 1 teaspoon pure vanilla extract
- 1/4 cup olive oil or any neutral oil
Instructions:
- Start by making the streusel crumble. In a small bowl, combine the melted butter with flour, brown sugar, and cinnamon. Work the mixture with your fingers until it resembles coarse crumbs. Chill in the refrigerator to firm up.
- For the muffins, in a mixing bowl, vigorously whisk together the oil, pumpkin, vanilla, and brown sugar. Once combined, beat in the egg.
- Sift in the flour, pumpkin pie spice, cinnamon, and baking soda, folding the mixture until just incorporated, taking care not to overmix.
- Preheat your oven to 420°F (215°C). Line a muffin tin with paper liners and scoop the batter into each cup, filling them three-quarters full.
- Generously sprinkle the chilled streusel crumble over the top of each muffin batter.
- Place the muffins in the oven and bake at 420°F for 8 minutes. This initial high heat will help the muffins rise quickly.
- Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 8-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy the warming spices and delightful texture of these pumpkin streusel muffins, ideal for a cozy breakfast or an afternoon treat paired with a hot beverage.
